These pizza rolls use an almond flour dough instead of wheat. You roll it out, cover it with mozzarella and diced pepperoni, roll it into a log and slice it into 12 rolls. They bake for 15 to 20 minutes until golden, and each roll has 10 grams of protein and 5 grams of carbohydrates. Total time is 35 minutes.
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The Dough and the Filling
The amounts are on the recipe card. This is what each ingredient does.
- Almond flour (1 cup): a gluten-free base with a fine texture that makes a tender dough.
- Eggs (2 large): bind the dough and hold the rolls together as they bake.
- Olive oil (1 tablespoon): adds moisture and richness to the dough.
- Shredded mozzarella (1 cup): the classic pizza cheese. It is mild and melts well.
- Diced pepperoni (1 cup): the spice and the savory kick.
- Garlic powder (1 teaspoon) and Italian seasoning (1 teaspoon): give the dough its pizza flavor.
- Baking powder (1/2 teaspoon): lets the dough rise slightly for a lighter texture.
- Salt (1/4 teaspoon): balances the flavors.
Rolling and Baking
Heat the oven to 375°F (190°C). Mix the almond flour, baking powder, garlic powder, Italian seasoning and salt in a bowl, then add the eggs and olive oil and mix until a dough forms. Roll the dough out on a parchment-lined surface. Spread the mozzarella and pepperoni evenly over the dough, roll it tightly into a log and slice it into pieces. Bake the rolls on a baking sheet for 15 to 20 minutes, until golden brown, and let them cool slightly before serving.
Two things help with the dough. Mix just until it comes together, because overworking it makes the rolls less tender. If it is too sticky to roll out, sprinkle in a little more almond flour. During the last few minutes of baking, keep an eye on the rolls, since ovens vary.
Ways to Change Them
- Vegetables: spinach, bell peppers or mushrooms in the filling.
- Cheese: provolone, cheddar or spicy pepper jack, mixed in with or instead of some of the mozzarella.
- Sweet and savory: a bit of pineapple or a drizzle of honey before rolling.
- Breakfast rolls: scrambled eggs and crumbled sausage in the filling.
Dips and Sides
Marinara is the classic dip, and ranch gives a creamy contrast. For heat, serve sriracha or a spicy aioli on the side. A simple arugula salad with cherry tomatoes and a light vinaigrette balances the richness. The rolls also work for meal prep: make a large batch early in the week and serve them with cut vegetables, hummus or a fruit salad.
Make Ahead and Storage
You can prepare the dough in advance and refrigerate it until you are ready to bake. Baked rolls keep in an airtight container in the refrigerator for up to 3 days. They can also be frozen in a freezer-safe bag, then baked from frozen with a few extra minutes added to the cooking time.
How Long It Takes
Prep takes 15 minutes, which covers gathering the ingredients and mixing the dough. Baking takes 20 minutes. The total is 35 minutes.
Nutrition per Roll
Each roll has about 150 calories, 10 grams of fat (3 grams saturated), 5 grams of carbohydrates, 2 grams of fiber, 1 gram of sugar, 10 grams of protein and 250 milligrams of sodium.
FAQ
How should leftover pizza rolls be stored?
In an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them.
Can I change the filling?
Yes. Vegetables, other cheeses and extra spices all work.
How long do they take?
15 minutes of prep and 20 minutes of baking.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
High Protein Pepperoni Pizza Rolls
Ingredients
Instructions
Preheat your oven to 375°F (190°C).
In a bowl, combine almond flour, baking powder, garlic powder, Italian seasoning, and salt.
Add the eggs and olive oil, mixing until a dough forms.
Roll out the dough on a parchment-lined surface.
Evenly distribute the mozzarella cheese and pepperoni over the dough.
Roll the dough tightly to form a log and slice into pieces.
Place the pizza rolls on a baking sheet and bake for 15-20 minutes or until golden brown.
Allow to cool slightly before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
These can be frozen for later use.
Feel free to add other fillings like veggies or different cheeses.
Nutrition
| Serving Size | 1 roll |
|---|---|
| Calories | 150 calories |
| Sugar Content | 1g |
| Sodium Content | 250mg |
| Fat Content | 10g |
| Saturated Fat Content | 3g |
| Unsaturated Fat Content | 6g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 5g |
| Fiber Content | 2g |
| Protein Content | 10g |
| Cholesterol Content | 70mg |